If you know how to make a frittata you’ll have mastered one of the world’s most perfect foods. A simple dish is quick-cooking, cheap, and fantastic for using up leftovers. The Italian frittata, which loosely translates “fried”, is equally delicious at breakfast, lunch, and dinner. Learn the simple techniques and you’ll never have a spongy, dry, and flavorless crustless omelet. Instead we’ll go through the basic formula for the perfect frittata. And we’ll also give you some scrumptious recipes and variations using potatoes, kale, shiitake mushrooms, and my parents favorite wild asparagus.
For this recipe you will need: olive oil, asparagus, prosciutto, eggs, heavy cream, Pecorino Romano, hot sauce, salt, pepper, parsley.
Why I love frittatas
One of my mamma and papà’s favorite dishes was wild asparagus frittata. Every spring they’d head for the wooded hills surrounding or town in Italy and they’d hunt wild asparagus.
They’d bring their find home and then mamma would make it the way my papà loved it the most – made into a frittata.
In Italy, they celebrate Father’s Day on March 19 which is St. Joseph’s Day. He’s the patron saint of all fathers. Mamma’s way of making something special for papà was to make his wild asparagus frittata. Once we moved to the U. S. she would purchase the asparagus and still make him his favorite dish.
Mamma worked in a cookie/cracker factory and sometimes there was little time for dinner preparation. Those were the days when she came up with the most creative frittatas.
Her formula for making them was always the same and the egg dish came out perfectly delicious every single time.
Learning how to make a perfect frittata is easy
Ingredients for a Perfect Frittata.
You really don’t need frittata recipes to make this popular Italian dish. Six eggs will feed two people nicely, and twelve eggs will be ideal for four hungry mouths.
What equipment do I need?
- Heavy cast iron skillet or oven-proof non-stick skillet – 10-inch for 12 eggs, 8-inch for 6 eggs.
- Oven mitts for taking out the hot skillet
- Silicone (heat-proof) spatula
- Bowl for mixing eggs
- Whisk
- Cutting board and knife for chopping or cutting the ingredients for filling
What is the egg-dairy-cheese-vegetable/meat ratio?
- 12 eggs: 1/2 cup heavy cream, sour cream, crème fraîche: 1 cup cheese: 4 cups total vegetables and/or meat
- 6 eggs: 1/4 cup heavy cream, sour cream, crème fraîche: 1/2 cup cheese: 2 cups total vegetables and/or meat.
Do I have to cook the vegetables?
You may easily use fully-cooked leftovers like last night’s fried potatoes or some breakfast sausage. If you’re starting from scratch, it’s best that the additions are fully cooked or they add too much moisture to the eggs.
Sauté the aromatics, like onions, also. It’s important to fully cook the additions such as vegetables, aromatics such as onions, and meats before adding the eggs. They additions won’t cook much once you add the eggs.
How do I know when the frittata is done?
Making an Asparagus Frittata. Pour the eggs over asparagus and prosciutto. Mix with a rubber spatula. Scrape the bottom of skillet but don’t break large curds. Smooth curds into even layer.
A perfect frittata will have the texture of a custard – trembling and almost set. If you feel the need to have a golden top, then sprinkle some cheese over it in the last few minutes of baking or stick the almost baked frittata under the broiler for a few minutes.
Better to be safe than sorry! Check on the frittata several minutes before it’s supposed to be done.
Transfer the asparagus frittata to skillet put in the oven for 6 to 9 minutes. When done let stand for 5 minutes.
What is the difference between a frittata and an omelet?
Similarities
- Egg-based dish
- Started on stovetop
- popular brunch dish
Differences
- Omelets cook entirely on the stovetop. Frittatas finish in the oven.
- Frittata’s fillings mix in with the eggs in the pan. Omelets’ fillings are added across the center.
- Large frittatas can serve one or many. Omelets are typically made to serve one.
- Omelets are served hot while the Italian egg dish may be served hot or cold.
Four keys to the perfect frittata success
- Tender Eggs: the additions of cream and salt allows the eggs to cook to a high temperature without become spongey.
- Light interior: don’t beat the eggs too much, overbeating will cause the dish to poof up in the oven then fall into a dense layer.
- Punched-up flavor: seasoning the fillings and eggs as you cook enhances its flavor.
- Evenly cooked texture: Stirring the eggs while they cook on the stovetop helps them cook evenly while finishing the eggs in the oven lets them finish cooking gently.
Frittata Recipes are easy and the variations are endless.
Ideas for Frittata Recipes
This dish is a lot like my mamma’s Stracciatella Alla Romana. Quick, easy and takes little effort at all. If you want a fast meal it doesn’t get much better than this. You can make it completely vegan or add the meats you love.
Vegetable Frittata Recipes Combinations:
- Kale, Red Pepper, and Goat Cheese
- Shiitake Mushroom with Pecorino Romano
- Crimini mushrooms, Leek, and Fontina
- Corn, Herbs, Pecorino-Romano
- Grape and Plum Tomatoes, Basil, and Goat Cheese
- Spinach, potatoes, and leeks
- Feta, green onions, asparagus
Meat Frittata Recipes Combination:
- Broccoli pancetta, parmesan cheese
- Creamy smoked salmon and dill
- Spinach, ham, gruyère
- Sausage, feta, kale
- Wild asparagus and smoked trout
- Smoked cheese and Canadian bacon
- Broccoli rabe and sausage, parmesan cheese
When you learn how to make a frittata you’ll never go hungry.
A home cook’s best friend
This crustless quiche is not only quick and easy, but also super nutritious. Eggs plus vegetables give you lots of protein plus vitamins.
And once you prep the ingredients, you only have one pan to clean up. How great is that?
So, if you’re ever in a quandary about what to make for brunch, you’re hungry and don’t know what to prepare, remember THE FRITTATA!
If you’re looking for some delicious light dishes
These soups are very light yet satisfying!
Tutti a tavola è pronto
Un caro saluto e alla prossima.
YOU MAY NEED…
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thank you very much for being a part of All Our Way!
A cast-iron skillet just like this is a work horse in the kitchen. We use ours all the time for just about everything. It can go from stove top to oven easily and it cooks without hot spots. If you already have one you know how handy it is.
Video How To Make A Frittata
How To Make A Frittata Perfectly Every Time
Have you ever come home, tired and hungry, and don’t have a clue what to make to satisfy that gnawing in your tummy? Well, a frittata is exactly what you’re looking for. Trust us! Check out the fridge and see if you have a few cooked veggies and even some meat. All it takes is dicing up the ingredients, beating the eggs with some milk, and you’re on your way to total satisfaction. Try it and see if we’re not right!
If you like this recipe please consider giving it a five-star rating. This helps others to decide whether to try the recipe.
HOW TO MAKE A FRITTATA PERFECTLY – ASPARAGUS PROSCIUTTO VARIATION
Ingredients
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1/2 lb. asparagus (2 cups) cut in 2-inch pieces About 1 1/2 cups ***see notes
- 1/2 cup prosciutto diced ** see notes
- 6 large eggs
- 1/2 cup Pecorino Romano
- 1/2 tsp chili paste
- 1/4 cup heavy cream
- 2 tbsp parsley chopped
- sea salt
- fresh ground pepper
Instructions
- Clean and cut the asparagus into 1/2-inch pieces. For a cohesive frittata, make sure that no pieces are much larger than this. The frittata can also be served warm or at room temperature. When paired with a salad, it is excellent as a light meal.
- Adjust oven rack to a middle position and heat the oven to 350 degrees. Whisk eggs, cream, Pecorino Roman, and chili paste in bowl until combined. Don’t overbeat.
- Heat oil with minced garlic in 10-inch ovensafe nonstick skillet or heavy cast iron pan over medium-heat. As soon as the oil heats up add the asparagus a sprinkling of salt and freshly ground pepper then stir. *** see notes
- Add 2 tablespoons of water to the pan and cover with a lid. Let the asparagus cook about 3 minutes. Check to see how tender they are. If they are still tough and there is no water left, add another tablespoon of water. Cover. If the asparagus gets some nice caramelization to them — that’s good. You don’t want the garlic to burn.
- Remove the lid and add the meat (optional) if you don’t have meat just pour the egg mixture over the vegetables and cook, using a rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail though eggs but eggs are still very wet, about 30 seconds.
- Smooth curds into even layer and cook, without stilling, for about 30 seconds. Transfer the skillet to oven and bake until frittata is slightly puffy and surface bounces back when light pressed, 6 to 9 minutes.
- Remove from oven and let rest for 5 minutes. Using rubber spatula, loosen from skillet and transfer to cutting board. Slice and serve.
Notes
Nutrition
Note: Recipes and content from © 2014-2019 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie!
English
Dutch
French
German
Italian
Portuguese
Russian
Spanish
Dee | Grammy's Grid says
Congrats Marisa! Your post is FEATURED at the #WednesdayAIMLinkParty 34! Party starts tonight, Wednesday, April 3, 2019 at 9:00 PM CST.
Marisa Franca says
Thank you, Dee, for featuring me. Have a wonderful week.
Debra says
Frittata is one of my “go to” dinner options when I have no plan…but mine have become boring. THanks for so many suggestions. Can’t wait to incorporate them along with your tips and ratios. Going to breathe some new life into our frittata dinners.
Dee | Grammy's Grid says
YUM! Pinned ♥
Trish Bozeman says
Ooooh I love frittatas! Easy and hearty enough to make for breakfast, lunch, or dinner. I love all the tips, especially the eggs/milk/cheese/veggies ratios. Those will sure help me out next time I’m whipping one up!
Sean@Diversivore says
It’s funny, as much as I cook with eggs (and BOY do I cook with a lot of eggs), I rarely make omelettes or frittatas. It’s weird too, because I love them – and yet I rarely think to make them. In any case, this is exactly the kind of recipe/article I need, because to me frittatas (and the like) are all about adapting to the available ingredients and personal tastes, and this makes that wonderfully easy. I do have to say though, the wild asparagus sounds pretty darned amazing alongside eggs, pancetta, and cheese. I think I could have that for many a breakfast (or lunch… or dinner) before getting tired of it. But corn, herbs, and pecorino romano is calling to me too…. So many ideas! So many eggs! 😀
Marisa Franca says
Hi, Sean! We love eggs, too. I can just imagine the amazing combinations you could come up with. Love to see some of them.
Charity says
I can make a mean quiche but cannot make a frittata to save my life! Going to reread this post to absorb all your (and your mama’s) knowledge. There is something romantic about the frugality of using leftovers to make a new delicious dish. Hope someday I can get it right!
Annemarie says
Thank you for such a well laid out and informative post! You’ve taken care of all my questions and now I know I’ll be able to make great frittata every time. All those great flavors combinations you have listed are going to come in handy when I need a quick and tasty dinner.
Ciao Chow Linda says
Picking wild asparagus is a childhood memory, but I have never seen it growing wild as an adult. Frittatas are my go-to meal when I can’t think of what to make (or don’t have the energy to fuss). It is a perfect meal. You’ve given lots of good tips on making a perfect one.
Dee | Grammy's Grid says
Thanks so much for linking up with us at the #WednesdayAIMLinkParty 33! Shared ♥
Julie Menghini says
What a delicious Frittata! I love all of those glorious vegetables. They remind me of SPRING! This would make a great breakfast for Mother’s Day or Easter and perfect as a vegetarian dish or adding a bit of meat for those carnivores!
Daniela says
This is such an informative post! I love frittatas, but mine sometimes come out dry. After reading this post, I’m confident that I’ll never make a dry one again. I also love all the ideas for flavor combinations; I have some shiitake mushrooms in the fridge that are begging to go into one.
Gloria says
What a great dish for breakfast, brunch or dinner. The leftovers would be great to. A nice way to feed a crowd, just make a few pans at a time. I love eggs, and this is a great way to use them. Simple yet so delicious.
Natalie says
I never tried frittata with asparagus. Sounds absolutely delicious. I’m so glad I found your recipe. I’m so making this for me and my hubby. Can’t wait 🙂
Julie says
Fritattas are one of my favorite “breakfast for dinner” meals — there are so many great tips in here! I’ve never added creme fraiche to mine; will definitely give it a try the next time we make one!
Jessica (Swanky Recipes) says
My grandma is set to visit me during the Easter holiday and she’s asked me to make a frittata. I love to use in season, fresh ingredients like asparagus. Just looking at the recipe right now, makes me hungry. I’m going to try this before the holiday just for test purposes 😉
Tammy says
Frittatas are the best and so perfect for brunches especially. They are my mom’s absolute favorite and now I’m feeling inspired to make it for her. Yours looks wonderful 🙂
Nicoletta De Angelis Nardelli says
Looks good! My family and I, we never finish a frittata in the oven. We just flip it and finish cooking it on the stove. My dad loves going to the wilds to pick asparagus as well! They are so thin and tasty, compared to the store bought ones. Happy almost Father’s day!
Amy says
This recipe looks so yummy! Totally something my mom and I would love for breakfast … we’re suckers for savory meals in the morning! 😉 Thanks for the great tips, too! Can’t wait to give this a try!
Michelle says
Frittata always goes down a treat in my house. I love all your tips for making the perfect frittata, so helpful.
Jovina Coughlin says
One of my favorite dishes to prepare and eat. Your advice is excellent.
Lois Christensen says
One of my favorite things to make for an easy, quick dinner or when company is coming. Love how pretty yours looks!
Veena Azmanov says
Frittata is an absolute favorite and can never go wrong. I consider this my best breakfast option. Thanks for sharing your take on Frittata’s, definitely making some for breakfast
Veena Azmanov says
Cant wait to try this delicious option. Lovely recipe and great idea to making it amazing .
Dominique | Perchance to Cook says
Frittatas are so hard to get right! Thanks for all the tips. I can’t wait to try an asparagus and broccoli one this weekend. I’m inspired by this post!
Carrie | Clean Eating Kitchen says
I love frittata, but they can always be hit and miss! Awesome tips, will be bookmarking this for reference when I make one next week!
Denise says
I love frittatas and eat them all the time. Unfortunately my hubby will not eat eggs but that just means more for me! I love your ratios for making frittata ….. I usually just wing it but it will be nice to make one properly! Looks delicious as always.
Jenni LeBaron says
I love a good frittata and agree that they are a wonderful dish for both breakfast and a quick dinner! This is such a great memory to pass down from your parents too.
Heather says
Oh what a great way to use up any leftovers. And thanks for the tips! I can’t wait to try one of the meat variations 🙂
Jolina says
I love all your tips Marisa! We always (always) have frittata though I don’t think they qualify as perfect lol. I can’t wait to follow your tips. PS: Also love all your delightful stories about your mamma 🙂
Gloria says
I love making frittatas for dinner. It is a great way to use up leftovers. Simple and delicious. Perfect for warming up for breakfast the next day too. Your method looks great.